Who says chicken and sausage are pricey for everday cooking? This classic, red-hot poultry dish is made with real herbs and roasted to golden perfection including the stuffing, as it also keeps a warm, savory aroma with butter content and the chicken.
- ½ cup plus 2 tablespoons butter
- 1 cup chopped scallions
- 1 teaspoon fresh thyme, chopped
- 1 pound pork sausage
- 1 teaspoon fresh sage, crushed
- 1 egg, beaten
- 1 teaspoon fresh rosemary, crumpled
- 3 cups cubed, dried bread
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 roasting chicken, about 6 pounds
- 3 tart apples, peeled, cored, and cubed
- Melt butter in a small oven. Add half of the thyme, sage, rosemary, salt, and pepper; this is the herb butter. Set aside.
- In a large oven, melt 2 tablespoons butter over moderate heat. Add scallions and cook until wilted.
- Scrape butter and scallions into a large bowl. Set aside; add Sausage to the pan and cook, stirring to crumble until browned. Remove and use the scallion mixture for mixing the stuffing.
- Add egg, bread cubes, apples, scallion mixture, and the rest of the seasoning; just mix well.
- Loosely stuff chicken cavity and tie legs together. Save the rest of the stuffing. Place the chicken, breast side up, on a rack in an oven.
- Brush with the herb butter and roast until internal temperature is 175° C and the chicken is golden brown, basting every 30 minutes. Add extra stuffing during the last 30 minutes of roasting. Serve hot and plain over rice.